Roasted Portobello Caps

A delicious, super healthy meal that is ready in under an hour and requires less than 10 ingredients? Yes please! TBH, I’m typically not a mushroom person. I have a hard time accepting them as a protein substitute (although they’re often positioned that way to vegetarians)! However, that was before I discovered this recipe. We are about to have these roasted portobellos for dinner for the third week in a row!

I love a simple recipe and this is the definition of simple. The portobellos soak up all the delicious flavor of the marinade and make a perfect main when paired with roasted asparagus. They would also be absolutely delicious grilled, but I do love the convenience of throwing both the mushrooms and the asparagus in the oven and serving dinner in under 30.

Get your greens in by serving with roasted balsamic asparagus!

I love any recipe that makes my kitchen smell amazing and these fit the bill.

You’ll need:

For the portobellos:

4-6 portobello mushroom caps, cleaned with stems removed

4 cloves garlic, minced

Two lemons

2-3 tbsp roasted jalapeño pepper powder (you could also use chili powder if you don’t have this on hand!)

1 tbsp cumin

1/4 cup EVOO

Sea salt and freshly ground black pepper

For the asparagus:

One bunch asparagus, ends removed

Balsamic vinegar

EVOO

freshly ground black pepper

Directions:

Place the portobellos in a container or bag and fill with olive oil, spices, garlic, and lemon juice. Let marinate for 30 minutes to an hour.

Preheat your oven to 400. Arrange the asparagus on a baking sheet and drizzle with olive oil and balsamic vinegar. Top with pepper.

Bake portobellos on a large baking sheet for 15 minutes, then flip. Place your asparagus in the oven and cook both for an additional 15 minutes.

Serve immediately, and top with remaining mushroom juice!

Could this be any easier? Give mushrooms a chance in this recipe, you won’t regret it!